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Tripe soup, Patsas
A traditional and special soup from Thessaloniki
Execution
Wash the bellies very well
Place them in a bowl with a lot of vinegar and water to disinfect and whiten them, for about an hour and a half
Clean the trotters, burning or scraping any hair
Put everything in a pot with water only, just enough to cover them
Cook over low heat for about 5.5 hours or until the meat falls off the bone
Bone the legs and put them back in the pot, salt and boil for another ten minutes
Serve with garlic, vinegar and chili flakes
Specials, Mains, Soup, Patsas, patsa, tripe, Traditional cooking, Thessaloniki, Greek cooking
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Ingredients
2 beef trotters (3 kilograms)
2 kilograms beef belly
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